Preparation (for 4 portions)
for flora sweet potato and chicken curry
- Heat the Flora Light margarine in a non-stick frying pan. Add onion and fry, stirring until softened. Add in chicken thighs and fry, stirring, for 5 minutes.
- Add the chopped tomatoes and curry paste to the frying chicken and cook for 20 minutes, stirring now and then.
- Meanwhile, bring a pan of water to the boil. Add in the sweet potato and boil until tender. Drain.
- Add the drained sweet potato to the chicken curry, mix together and heat through. Stir in the natural yogurt. Serve with rice.